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niratama (garlic chive scrambled eggs)

(9 ratings)
Recipe by
Lynn Clay
Portland, OR

Niratama is a Japanese dish made with sauteed garlic chives with lightly seasoned scrambled eggs. Delicious with toast or on hot rice!

(9 ratings)
yield 2 serving(s)
prep time 5 Min
cook time 5 Min
method Stir-Fry

Ingredients For niratama (garlic chive scrambled eggs)

  • 100g
    garlic chives - flat (1 small bunch)
  • 3 lg
  • 1 tsp
    sugar - evaporated cane juice
  • 1/2 tsp
    soy sauce
  • 2 tsp
    vegetable oil
  • salt, to taste

How To Make niratama (garlic chive scrambled eggs)

  • 1
    Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
  • 2
    Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
  • 3
    Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
  • 4
    Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
  • 5
    Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
  • 6
    Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.

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